Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Knife sharpening issues for a newbie

Just bought a king 1k/6k combo stone. I'm trying my hand at sharpening. Have a couple knives with problems, trying to figure out the best way to tackle the issues

Shun Santoku - If you can see in the photo the edge is TORN! If i shot the edge from straight above, the tear is not in alignment with the rest of the edge and drags ferociously on the stones. How do i remedy this issue? I was thinking about trying to bend it back somehow but either way looks like that piece of metal has been compromised. This will be the last Shun I own. their VG10 is crap, chips so easily.

Tanaka 210 Gyuto - Arrived in the mail with some small chips. If you look very closely looks like small bits of the edge are in the process of tearing away. Does this mean the angle is too low? Any recommendations on how to sharpen to fix? Im not even sure if the 1k stone is coarse enough, or maybe it'll take a REALLY long time

that could be carbide fallout on both knives but i suspect not on the shun. the king 1k, being slow cutting for a stone in that grit, which is too high to begin with for those fixes, is certainly not ideal. realistically speaking, it will take quite a while to fix those knives on that stone and it will be severely dished by the time you're finished so i do hope you have a stone fixer as well. if you are determined to attempt a repair with the king, i'd recommend using light pressure and try to get some practice using the whole surface of the stone to reduce dishing. allow yourself 30min-1hr per knife. also get a can of bar keepers friend and clean up the tanaka.

The tear in the Shun, not sure how it happened it's my wife's knife. I don't think she tried going thru bone, she usually uses the cleaver for that, but probably tried to go thru something hard or frozen. Rust developed on the Tanaka while I was sharpening, its super duper reactive and I was too lazy to remove before photo. I already have barkeepers friend handy to clean it up. I have to acid dip the knife as it's super reactive. So I guess i probably have to get a 400-500 grit stone. I have a flattening brick I bought which says it's 220 grit, would it be stupid to try to correct the chips on that?